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Chicken, Potato and Vegetable Bake

Chicken, Potato and Vegetable Bake recipe
photo by:kraft
Adding Yukon gold potatoes, chopped carrots and onion means the sides are baked right into this chicken casserole.
time
prep:
15 min
total:
1 hr 15 min
servings
total:
6 servings
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posted:
3/19/2014
My boyfriend and I love this recipe its super easy and tasty. I like to salt the chicken and veggies just a tad before adding the dressing, really brings out the flavors!
posted:
12/29/2013
Really helped to read the reviews prior to making for the first time. 1. Chopped and par roasted the veggies, a little olive oil and sale and pepper. About 30 min. 2. Marinated the chicken for half a day. 3. When it came time to put it all together I threw everything in a large baking dish and poured the rest of the Italian dressing over everything. Baked for about 45 min. the chicken was tender and moist. The flavor for the chicken and vegetables was very good. Good recipe for a not so good cook...me.
posted:
7/15/2013
I used canned cubed potatoes and a bag of baby carrots to cut down on time and I used four bigger pieces of chicken. I didn't use any onions so I sprinkled onion powder, garlic powder, and Italian seasoning on the vegetables before I baked it. Turned out perfect! I will definitely be making this again!
posted:
7/3/2013
I used a small white potatoe cubed instead. Came out so good I even brought in the leftovers for lunch. Very low calorie receipe.
posted:
1/11/2013
So easy to make and was delicious! I used fat free Balsamic dressing and tasted great!
posted:
9/26/2012
I did microwave the veggies prior to baking like many people suggested and I added a lot more dressing and did cover in tinfoil to bake. It did bubble over so beaware. I would make it again very easy which I like.
posted:
3/20/2012
I made this following the advice from another review...I cooked the vegetables in the microwave for 8 minutes first, then cooked everything in the oven, covered, for 50 minutes. Everyone loved it!
posted:
3/5/2012
I used Ranch dressing instead of Italian. It came out okay. I think it would be easier if you just warmed up carrots in the microwave, crisped the potato bites in the oven alone, and made shake-n-bake chicken (not just easier, but yummier too).
posted:
9/3/2011
I made the dish exactly like the recipe said to, but when I took it out of the oven, the dressing and veggies were burnt and stuck to the baking dish in the corners. The chicken was very dry and didn't have any real flavor. The potatoes were done but the carrots were a little crunchy inside and the onions were just too soggy for my taste. Maybe next time I'll grease the baking dish or line with foil and marinade the chicken before cooking it, also substitute the onions with another vegetable. Overall and OK dish.
posted:
6/14/2011
This was delicious! I did make a few changes though. Because of earlier reviews about lack of flavor, I added 1/4 tsp salt, greased my dish with Criso, and sprinkled parsley on heavy at the end. I also took the chicken out after the first 30 min, so it didn't get overcooked. Thanks for the recipe Kraft, and thanks for the advice fellow readers! :)
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